1Ripe Pineappleor 40 oz crushed pineapple, undrained
Preheat oven to 350 degrees.
Mix your salt, nutmeg, and cinnamon in a small bowl. Then, lay your meat on a cutting board and season both sides with the spice mixture.
Melt your butter in a large skillet over medium-high heat.
Place as many pork chops in your skillet that will comfortably fit. Cook for about 2-3 minutes on both sides, or until nicely browned. You don't need to cook them through because they will finish cooking in the oven. Then, place them in a large glass casserole dish. Repeat with remaining pork chops.
In a large mixing bowl, mix together the brown sweetener, ketchup, ginger, vinegar, and coconut aminos.
Pour the brown sugar mixture over the pork chops, then the pineapple.
Bake for 45 minutes or until cooked through.
Store leftovers in the fridge for up to 1 week.
Browning adds tons of flavor and locks in the juices so don't skip it!
Any granulated brown sweetener will work. I prefer to use Brown Swerve so it will have fewer carbs, but coconut palm sugar also works well for Paleo. Or if you don't follow any kind of diet, regular brown sugar will work too.
I recommend using bone-in pork chops for this recipe. The cooking time is specifically formulated for bone-in pork chops. If you use boneless, you run the risk of them being dry. And no one wants dry pork chops!
If you would like to thicken the sauce: After baking, pour the excess sauce into a medium-sized saucepan and bring to a boil. In a small bowl, mix together 1 Tablespoon of arrowroot flour, tapioca flour, or cornstarch with 2 tablespoon of cold water. Pour the mixture into the boiling sauce and stir until thickened. Remove from heat
These Hawaiian Pork Chops are perfect for meal prep! Simply prepare the pork chops up until they're ready to go in the oven. Then, place them in a freezer-safe baggie and freeze up to 1 month. When ready to use, allow to thaw in the fridge overnight then bake as directed!